Chilly fall nights call for bundling up and eating hearty, home cooked meals that have been slow roasted to perfection—like a pot roast. There is something so soothing and perfectly fall about the smell of pot roast slow cooking in the oven. And, better still, slow cooking a pot roast is also a great way to keep your home warm on those days when you’re not quite sure if you should give in to the season by cranking on the furnace for the first time.
Another reason why I love making pot roast? It’s so simple. A messy heap of seasonings, veggies and Two Beers Brewery’s Trailhead ISA thrown together in a large Dutch oven can transform into a classy feast in just a few short hours, leaving you more time to kick back and relax with your dinner guests, or lounge around the house with a glass of wine and a good book.
While pot roast is traditionally braised in a mixture of beef broth and wine, I find Two Beers’ Trailhead ISA a perfect component to this roast, continuing the theme of fall with its crisp, refreshing flavor.
You can serve this roast alongside just about anything, but I like to go classic with rustic mashed potatoes and roasted veggies or a salad.
Prep time: 15 minutes
Cook time: 3 ½ hours
Serves: 4-6
Ingredients:
4 pounds chuck roast
2 tablespoons butter
3 carrots, chopped
2 yellow onions, chopped
1 teaspoon thyme (dried or fresh)
6 large cloves of garlic
salt and pepper to taste
1 cup Two Beers Brewery Trailhead ISA
1/2 cup beef broth
Directions:
Preheat oven to 300 degrees fahrenheit.
In a large Dutch oven over medium-high heat, melt two tablespoons of butter. Add carrots, onions and garlic, sautéing until onions just begin to caramelize.
While the onions, carrots and garlic sauté, prep the meat by seasoning generously with salt and pepper. You can use kitchen twine to tie the meat up into a loaf, or cook as a slab.
Add the thyme, beer and broth to the onion mixture. Submerge the roast in the mixture and transfer from stovetop to oven, making sure that the lid to the Dutch oven is securely in place so that minimal moisture can escape.
Cook the roast for one and a half hours. Remove from oven and flip roast. Continue cooking another 1 and ½ hours until roast is tender and meat easily falls apart.
You can make a gravy with the remaining sauce by straining the carrots, skimming the fat, and bringing to a boil to reduce. Add salt and pepper to taste. If you would like a thicker gravy, add a bit of cornstarch to the sauce, whisking vigorously until desired thickness has been achieved.
